Thursday, July 28, 2011

Update February 23, 2012: I notice this recipe is getting a lot of attention from Facebook ;), but haven't seen where people are posting it (?). Anyway, I want to direct your attention to a new GAPS pancake recipe we developed that is MUCH better. That may be found here - The BEST Fluffy GAPS Pancakes (so far). Thanks for visiting!

We just made these tonight and they are really good! Nice and fluffy and taste like a pancake. The other peanut butter squash pancake recipe I posted here were okay, but not like these. We didn't make the syrup, but I'm sure it would be good!

1. Separate the eggs, putting the whites into one large bowl and the yolks into a separate large bowl.
2. Add the remaining ingredients to the egg yolks and mix together.
3. Beat the whites until soft peaks form, and then fold them into the yolk mixture.
4. Fry in fat using a griddle or in a skillet on medium to low heat, as they can burn easily.
5. To make the syrup, combine the syrup ingredients in a saucepan and warm until the honey is soft enough to stir in.

Preheat the oven to 300F. Slice the banana, peeled apple and peach into a baking dish. Drizzle with 1 tablespoon of the honey. Bake for 3 minutes. Meanwhile, mix together the almond meal, yogurt and egg. Pour over the hot fruit. Drizzle with the remaining honey, and sprinkle some almond meal on top. Bake for about 30 minutes, or until cooked through (make sure it isn't doughy on the top).

Monday, July 25, 2011

The other day I made some GAPS fruit cobbler (I'll post later, Lord willing), so I experimented more and made up this non-GAPS cake. I used 2 apples, 1 peach and 1 banana, but it needed more fruit to be called a cobbler. The cake part was fluffy and there was a lot of it, so, as I said before, this is more of a cake than a fruit cobbler. Anyway, it was eaten up and got good reviews.

In a large bowl, combine the baking powder, salt, sugar and flour. Add the lard and mix together with the flour mixture with 2 forks, until it looks like crumbs. Add the extract, eggs and milk, and mix well (don't over beat).

Pour over the fruit in the prepared pan and bake in preheated oven for about 30 minutes (?), until baked through.

Tuesday, July 19, 2011

Update February 23, 2012: For a easy, yummy and much fluffier GAPS pancake recipe we use you may go here - The BEST Fluffy GAPS Pancakes (so far).

My brother likes these in yogurt or plain.

This what we do - my sister usually makes them, she doesn't really measure anything, so this is just about what it looks like she puts in ;).

Peanut Butter Squash Pancakes

In a food processor mix together until smooth a steamed acorn squash, butternut squash or pumpkin (a couple cups worth), 2 or 3 eggs and about 1/4 cup peanut butter (or other nut butter, no additives). You don't have to use a food processor, that's just what we found easiest. You can also add a banana in it. Cook in coconut oil, don't burn. If they are crumbly, add more peanut butter. You can also add a little honey if they need a sweetener.

We made these today without eggs (we didn't have any GAPS eggs), so we ate it like pudding - very good!

Wednesday, July 6, 2011

This is a good substitute for the packets in the store. To be sure this is gluten-free, use gluten-free oats and read the labels of the variations you use.Instant Oatmeal Packets (Gluten-free, and Dairy-free if not using some of the variations below)From: The Dollar Stretcher Family

3 cups quick oatssalt (optional)small sized zip bags

Put 1/2 cup oats in a blender and blend on high until powdery. Set aside in a small bowl, and repeat procedure with an additional 1/2 cup oats. If you're using a food processor, you can do the 1 cup of oats in one batch. Put the following ingredients into each zip bag: 1/4 cup quick oats, 2 Tbsp. powdered oats (or oat flour), and 1/8 tsp. salt. Store in an airtight container.

~ To serve: Empty packet into a bowl. Add 3/4 cup boiling water. Stir and let stand for 2 minutes. For thicker oatmeal, use less water - for thinner oatmeal, use more water. ~

add 1 tsp. sugar, and 1/2 tsp. 'Pop Rocks' candy to each packet. This one is fun for celebration days, such as birthdays.

Update - July 27, 2011: Here is what I have come up with the last 2 times I made this. I may add more if I make up more.

~ My Variations ~

These are flavors I've come up with. Since it is eaten up so fast, I mix it in a big bowl and put it back in the oatmeal container. My brothers and sisters like it in cold milk, so they just scoop out what they want out of the container.

Seeds and Spices Oatmeal: Add poppy seeds, flaxseeds, a little nutmeg, a little ginger, and cinnamon. I made up this flavor and my sister who has been eating my Instant Oatmeal for breakfast every morning said it was really good. She likes this one better than the Maple Nut/Brown Sugar Cinnamon flavor I made today (below).

Tuesday, July 5, 2011

A goodie tray I brought - red, white and blue Neopolatin Cookies, and in the middle, Fondant - blue is flavored maple, white lemon, and red peppermint. Almost all of the cookies were gone, and the candy was well liked.

Sunday, July 3, 2011

We are going to a soccer game today (which we must win to be in the playoffs!), and have a busy but, fun day planned tomorrow . . . do all the chores in the morning, go fishing and maybe swimming, then going to a party/barbecue at the neighbor's place!

These are some Neapolatin Cookies, colored for the 4th of July. I'm planning on bringing them to the party.

Saturday, July 2, 2011

Note: Even though I am on the GAPS diet, I still bake for everyone else who's not on the diet (there's only me, my brother and dad on the diet). It's not really a big deal for me, because I like doing it and they like to eat what I make. That said, I'll still be posting recipes here, Lord willing.

Thursday I made some Chocolate Chip Cookies (I baked most of them as bars, spread on a cookie sheet - they baked way better, browned beautifully and looked more chewy) , Gingersnap Cookies, Gingerbread (it was a creation, but a success - I made it from some of the Gingersnap cookie dough with another egg, a chopped apple and milk), Neapolitan Cookie dough for the 4th of July (without the food coloring because my sister forgot it Thursday in town, I finished those this morning), and Flourless Oatmeal Cookies (that me and my little 6 year old sister went crazy on - we added a shredded carrot, chopped banana, ginger, poppy and flax seeds. Why did we add all that? We were having fun ;-) ).

Anyway, a couple of months ago, my grandma brought us some Gluten-free Black Gold Cookies (with the ingredient list) that she bought somewhere (I think the brand was BriarPatch) so we could taste them and create a copycat recipe for them. I found a couple Black Gold Cookie recipes online. With the amount of chocolate chips in the recipe, it seemed like you couldn't go wrong. So I gave it a shot. They were a big hit here at our house, but I haven't ran them by grandma yet (I'll probably do that tomorrow after a soccer game when we go to her house). The only difference I think there was (without tasting them ;-) ) was that they weren't as thick as the ones she bought. I may need to add a little more flour, or bake them as bars in a pan (so they can't spread, only rise).

*Update - July 28, 2011: A couple weeks ago Grandma came to our house . . . and I was baking these cookies. She tasted one, and REALLY liked them! She and everybody else gave lots of compliments. They went over very well! But I experimented some and was able to make them thicker (the first batch I changed things on turned out great). So, I have changed the recipe to what worked.

1. Mix together flour, gum, baking powder and cocoa, set aside. Melt 1 1/4 cups of the chocolate chips in the microwave (you could use a double boiler) for 1 minute, just until melted. Stir until smooth.

2. Beat the lard, eggs, sugar, and vanilla in a medium bowl until well combined and fluffy. Add the melted chocolate and beat. Add the dry ingredients, remaining chocolate chips, and walnuts. Refrigerate the dough for about 20 to 30 minutes.

3. Preheat the oven to 325 degrees F. Place heaping tablespoons of the dough on greased cookie sheets (do not flatten them). Bake for about 9 minutes (do not overbake). Cool on wire rack.

new design + name

As of 1-3-12: I've re-named my blog name (which used to be "Hanunyah's Sweet Creations") to "Ranch Girl's Sweets 'N' Treats". "Sweet Creations" is a pretty common name, so I figured I'd change it to something a little different ;). My URL is still the same, though.

Also, a big thanks goes to my older sister (@ CountryGirlWebDesign.com) who has re-designed my blog and fixed-up all of the HTML. So, I hope you enjoy the new layout!

About Me

Welcome to my blog! My name is Hanunyah, which means "God is Gracious" in Hebrew. My 10 siblings, myself, and our parents live in the beautiful country of Northeastern Oklahoma. We run a ranch with just about every farm animal (goats, sheep, pigs, rabbits, chickens, ducks, guinea hens, dogs, cats, donkeys, etc.).
My family and I have food allergies and intolerances - which include gluten, grains, cow dairy and corn. So we cook from scratch and grow a lot of our own food.
I am 14 years old. I enjoy raising dairy goats, drawing, photography, and baking/candy making.
Above all, I believe you must fear God and give Him glory to escape eternal torment. See www.atruechurch.info
Feel free to leave questions and comments :)!

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The writers of this blog research and attempt to give what they believe is the most accurate and up-to-date information. Nonetheless, the information on this blog is simply opinions and does not in any way constitute legal, professional, or medical advice. Also, references or links to external, or third party websites, are provided solely for visitors' convenience and are not controlled nor monitored by us. Links taken to other sites are done so at your own risk. Moreover, this blog and it's writers do not endorse or support religious views that are not consistent with the Bible. The only faith we have found that is faithful to Scripture can be found at www.atruechurch.info.